125g Stork to bake margarine¾ cup castor sugar3 extra large eggsPinch of salt3 teaspoon baking powder1 cup milk2 cups cake flour (sifted)Few drops lemon essence (or juice of 1 lemon and lemon rind)1 tablespoon poppy seeds(Optional- handful blueberries)
1. Beat margarine and sugar till fluffy.2. Add eggs, beat in one at a time.3. Sift flour and baking powder.4. Add alternatively with milk till a smooth batter forms, do not over beat.5. Add essence and poppy seeds and mix in.6. Pour into a greased and lined large loaf pan, till ¾ full.7. Bake in preheated oven at 180°C for +30min till risen and lightly golden. (Once it has risen and slightly cracked ontop, then skewer and test if cooked through.)8. Leave to cool, then sift over icing sugar, or drizzle glaze or frost in vanilla or lemon frosting. 9. I additionally garnish with lemon slices and dry toasted almond flakes. 10. Store in airtight container so it does not dry out.
INFO & TIPS
This is a soft but firmish cake, perfectly paired with a cup of tea.